Hoosier Hill Farm Whole Caraway Seeds 1 lb

Caraway Seed is the fruit of a biennial herb in the parsley family and is a common flavoring for many kinds of rye bread. It is also used to flavor sauerkraut, sausage, cheese, cabbage, and soups. Caraway Seed has a pungent aroma and a distinctly sweet but tangy flavor. Packaged in in FDA approved PET Plastic jar and electromagnetically sealed to preserve freshness!

In a large bowl, whisk together the flour, sugar, salt, baking soda, and caraway seeds. Use a fork (or mix with your fingers) work the butter into the flour until the mixture looks like course meal. Make a well in the center of the flour. Pour the buttermilk into the center and using a mixing spoon (or your hands), fold the flour over the buttermilk and gently mix until just combined. The dough should be neither too wet or too dry, so if it is a little too dry to work with, add a little more buttermilk. If too wet, add a little more flour. Roughly shape into a ball and place on a floured surface. Knead just a few times to shape it into a round loaf. Do not over-knead or the bread will be tough. Place dough loaf onto a lightly greased baking sheet. Make 1 1/2-inch deep cuts, forming a cross, from side to side on the loaf. Place in oven, cook for 15 minutes at 450°F, then lower the heat to 400°F and cook for 25 more minutes. Either "knock" on the bottom of the loaf (if it sounds hollow, it is done) or stick a skewer into the center (if it comes out clean, it is done). Let bread sit on the baking sheet for 5-10 minutes to cool. Then remove it to a rack to cool a little bit longer.

Reviews

I'm a little too serious about popcorn, and this is hands-down the best I've ever made. Big, fat, flavorful kernels, and nearly all of them pop. If that's not your experience, it will be helpful to consider that mushroom kernels behave differently than typical ("butterfly") kernels...You need a higher heat and possibly a different oil. I've found it essential to avoid steam buildup. You don't need to a new process for popping mushroom kernels on the stovetop, you just need to be more specific with the process you have. You'll have a few rounds of trial-and-error, so make a few small batches before committing to something epic. IT'S ABSOLUTELY WORTH IT. Mushroom kernels are vastly superior, and Hoosier Farms is especially fresh.Suggestions: Keep your kernels in the freezer until you're ready to test the oil, and pop. (They'll pop bigger.) If you're determined to use the microwave for popcorn, I think mushroom kernels would be a waste of money since all microwave pop...